EGGPLANT CAKE

[Guest guest]

Eggplant CAKE WITH SPICY TOMATO SAUCE

 

This is a French Caribbean dish

 

2 lbs eggplant/melongene

1 tbs salt

2 tbs vegetable oil

2 cloves garlic, minced

1/2 cup milk

3 eggs

1 tsp pepper sauce

1/3 cup chopped parsley

 

Tomato sauce

2 tbs olive oil

2 onions, finely chopped

4 cloves garlic, finely chopped

1 28 oz time whole tomatoes, pureed

1 tsp tomato paste

1/4 cup chopped fresh basil

1 cup broth

1/2 tsp salt

freshly ground black pepper

 

Preheat oven to 325F

Wash, peel and cut eggplant into strips, sprinkle with salt and let

stand for 15 minutes, wash and pat dry.

Heat oil in a sauté pan, add garlic and cook without burning, add

eggplant and cook until tender, about 20 minutes, puree and set

aside.

Combine milk with eggs, add eggplant and stir, add pepper, add

parsley.

Turn into a greased baking dish, place dish into a larger dish with

about one inch of water.

Bake for 40 minutes until firm.

Remove from oven, turn into serving platter and pour on tomato sauce.

 

Tomato Sauce

Heat oil, add garlic and onions, sauté for about 3 to 5 minutes, add

tomatoes, paste, salt, pepper, and basil. Add broth.

Add sugar, stir and simmer for 40 minutes until thick.

Taste and adjust seasoning.

Serve with eggplant cake.